Another October, another pumpkin recipe in the books. You know we love pop tarts. Last month, we walked you through how we made brown sugar cinnamon pop tarts. This time, I tackled pumpkin pop tarts.
If you have a pie dough recipe you love, go for it. Otherwise, already-made pie dough is completely OK. We used that for the brown sugar pop tarts and these pumpkin ones.
I don’t want to raise any alarms, but I saw there is a delay in the pumpkin distribution this year due to the covid pandemic, and cans of pumpkin would hit the shelves a little later than normal. The delay in pumpkin is evident in our neighborhood. Luckily, I found one remaining can of organic pumpkin hiding among the corn in our grocery store. I needed a little more, and it turned out we had a can of pumpkin chilling all the way in the back (of course, you did, Brian).
Just get to the pumpkin pop tarts
All you need is a little pumpkin, a little spice, and a little dough. I wanted to get festive (and literal?), so I used our pumpkin cookie cutter to cut out the dough. We have a lot of festive sprinkles and, this time, I remembered to use some. I need to investigate why we have so many festive sprinkles though, we never use them.
But if you’re inclined to add a little more festivity to your pop tarts, then sprinkle away. I really, really enjoyed these pop tarts. Gave me that little bit of fall and leaving me wanting to make a whole pumpkin pie.
Pumpkin Pop Tarts
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Loading...Ingredients
- 1 cup pumpkin puree
- 6 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin spice
- 1 package of pie dough (2 crusts)
- 1 egg mixed with 2 teaspoons of milk (egg wash)
- 1 1/2 cup confectioners’ sugar
- 2 tablespoon milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
Instructions
Take out the pie dough and follow directions on the box to get the dough closer to room temperature.
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Using a cookie cutter cut out shapes from the dough (or using a knife, cut out 3 inch by 4 inch rectangles).
Place the cut dough on the prepared baking sheets.
In a large bowl, combine the pumpkin, brown sugar, vanilla, and pumpkin spice.
Brush half of the pie dough slices with egg wash.
Scoop 2-3 tablespoons of pumpkin mixture onto the slices of pie dough with egg wash, leaving a 1/4 inch free around the edges.
Place the other half of the pie dough slices on top of the ones with pie filling and brush egg wash on top.
Using a fork, poke a few holes in the tops of the pop tarts.
Bake for 15-20 minutes or until the tops begin to turn golden.
In a small bowl combine the confectioner's sugar, milk, and cinnamon.
When the pop tarts have cooled off, spoon the glaze over each one and top with sprinkles (if desired).
Let the glaze firm up and serve.
